There’s something so comforting about creamy Alfredo sauce, tender pasta, and sweet seafood all baked together in one bubbling dish. These Shrimp & Crab Alfredo Lasagna Roll-Ups bring together rich ricotta, juicy shrimp, and delicate crab meat in a way that feels cozy yet special enough for company.
Instead of layering a traditional lasagna, we roll everything up into individual portions. Not only does it look beautiful on the plate, but each bite is packed with creamy filling and melted cheese. Whether you’re cooking for a weekend dinner or planning a make-ahead meal, this seafood lasagna is a crowd-pleaser every time.
Why You’ll Love This Recipe
- Creamy, cheesy, and full of tender seafood flavor
- Individual roll-ups make serving easy and neat
- Perfect for family dinners or special gatherings
- Can be prepped ahead and baked later
- Easy ingredient swaps to fit your preferences
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 12 lasagna noodles (use gluten-free noodles if needed)
- 1 cup chopped shrimp (substitute with scallops or lobster if desired)
- 1 cup crab meat (canned crab is an easy alternative)
- 15 oz ricotta cheese (can swap with cottage cheese for a lighter version)
- 3 cloves garlic, minced (use garlic powder if fresh isn’t available)
- Salt, to taste
- Pepper, to taste
- 24 oz Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese (mix with gouda for extra flavor)
- 1 cup grated Parmesan cheese (substitute with Pecorino Romano for a sharper taste)
- 2 tablespoons fresh parsley, chopped (omit if unavailable)
Let’s Get Started
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. They should be tender but still slightly firm since they’ll finish cooking in the oven. Drain and lay them flat on parchment paper to prevent sticking.
In a mixing bowl, combine the ricotta cheese, chopped shrimp, crab meat, minced garlic, salt, and pepper. Stir gently until evenly mixed. The filling should be creamy and well combined, with seafood distributed throughout.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread about 1 cup of Alfredo sauce evenly across the bottom to prevent sticking and add moisture.
Lay one cooked noodle flat and spread a generous layer of the seafood ricotta mixture evenly over the surface, leaving a small border at the edges. Roll the noodle tightly from one end to the other and place it seam-side down in the prepared baking dish. Repeat with the remaining noodles.
Pour the remaining Alfredo sauce evenly over the roll-ups, making sure each one is well coated. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Remove from the oven and let the roll-ups rest for 5–10 minutes before serving. This helps them hold their shape. Garnish with fresh parsley just before serving.
Servings and Pairing
This recipe makes 12 roll-ups and comfortably serves 4 to 6 people, depending on portion size. Serve with a crisp green salad and warm garlic bread for a complete meal. A light, chilled white wine pairs beautifully with the creamy seafood flavors.
Variations
Swap shrimp for scallops or small chunks of lobster for a different seafood twist.
Add a handful of sautéed spinach to the filling for extra color and flavor.
Stir a pinch of red pepper flakes into the Alfredo sauce for a gentle kick.
Use a blend of mozzarella and gouda for a deeper, slightly smoky taste.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, covering with foil to prevent drying out.
You can also assemble the roll-ups a day ahead, cover tightly, and refrigerate before baking. Add a few extra minutes to the baking time if cooking straight from the fridge.
FAQs
Can I make this ahead of time?
Yes. Assemble the roll-ups, cover tightly, and refrigerate for up to 24 hours before baking.
Can I freeze these lasagna roll-ups?
Yes. Freeze them unbaked in a tightly wrapped dish for up to 2 months. Thaw overnight in the refrigerator before baking.
Can I use cottage cheese instead of ricotta?
Absolutely. Cottage cheese creates a slightly lighter texture while still keeping the filling creamy.
How do I know when it’s done?
The cheese should be fully melted and bubbly, and the internal temperature should reach 165°F.
Final Thoughts
Shrimp & Crab Alfredo Lasagna Roll-Ups bring together creamy cheese, tender pasta, and delicate seafood in every bite. They look impressive, taste comforting, and are surprisingly simple to prepare. Once you try them, they’ll likely become a favorite for both weeknight dinners and special occasions.
Print
Shrimp & Crab Alfredo Lasagna Roll-Ups
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
Description
Creamy lasagna roll-ups filled with shrimp, crab, and ricotta, baked in Alfredo sauce and topped with melted mozzarella and Parmesan. A comforting seafood pasta dish perfect for family dinners or gatherings.
Ingredients
- 12 lasagna noodles
- 1 cup chopped shrimp
- 1 cup crab meat
- 15 oz ricotta cheese
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 24 oz Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook lasagna noodles until al dente. Drain and lay flat.
- In a bowl, mix ricotta, shrimp, crab, garlic, salt, and pepper until evenly combined.
- Spread Alfredo sauce on the bottom of the baking dish.
- Spread filling over each noodle and roll tightly. Place seam-side down in dish.
- Top with remaining Alfredo sauce, mozzarella, and Parmesan.
- Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until cheese is melted and lightly golden.
- Rest 5–10 minutes before serving. Garnish with parsley.
Notes
- Don’t overcook the noodles; they will soften further in the oven.
- Pat shrimp dry before mixing to avoid excess moisture.
- If the top browns too quickly, loosely tent with foil.
- Let the dish rest before serving for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Italian-American